Kiwi Magazine - Recipes

Try making our delicious holiday recipes using organic ingredients whenever possible. See our Organic Baking Shopping List below.

Organic Shopping List
Sugar: Domino, Florida Crystals or C&H
Pure vanilla extract: Flavorganics
Cocoa powder: Green & Blacks or Rapunzel
Baking Chocolate: Dagoba or Green & Blacks
Raisins: Pavich Family Farms
Apple Sauce: Santa Cruz
Milk: Horizon Organic Dairy
Butter: Horizon Organic Dairy, Organic Valley
Flour: Arrowhead Mills, King Arthur
Spices: Simply Organic
Honey: Glory Bee Foods
Pumpkin: ShariAnn’s
Eggs: Horizon, Egg Innovations
Chicken broth: Healthy Valley, Swanson Organic Chicken Broth

INGREDIENTS:
1/2 cup almonds, blanche and ground
1 cup butter
1 egg
2 Tbsp. powdered sugar
2 Tbsp. vanilla extract
1/4 tsp. baking soda
1/2 tsp. baking powder
2 cups flour
1/2 cup rose water
2 cups powdered sugar

In an electric mixer cream together butter and sugar. After they are creamed, slowly add egg and vanilla while continuing to mix. Slowly add baking soda, baking powder, ground almonds and flour and blend just until the dough comes together. Remove from bowl and knead with your hands. Form cookies into rounds or crescent moon shapes. Bake in a 350 degree oven until cookies are golden color. Approximately 30 minutes. Allow cookies to cool for 10 minutes. Then sprinkle with rose water and dust with powdered sugar.

Per Serving : 136 calories; 8g fat (50.0% calories from fat); 2g protein; 16g carbohydrate

INGREDIENTS:
Fillings
3 dried ancho chiles
3 dried pasilla chiles
3 dried ponds chiles
6 cups water
1 tsp. salt
1 pound pork*, cubed
3 cloves garlic
2 Tbsp. vegetable oil
1 tsp. salt

Masa
5 cups instant corn masa
1 Tbsp. baking powder
1 Tbsp. salt
1 cup trans-fat free shortening or butter, softened
1 cup stock

*Beef, chicken, shrimp or vegetables can replace pork.

Place chiles in saucepan with 4 cups water until boiling. Remove softened chiles and carefully (use utensils) remove stems and seeds. Place chiles, 2 cups water and salt in blender. Mix until smooth.

Heat oil and garlic over medium heat in pan. Add pork and salt. Cook meat until browned. Pour chile mixture over pork and braise on low heat for an hour or until shreds with fork. Shred pork.

Rehydrate corn husks by soaking in bowl of warm water for 20 minutes.

In large bowl, combine Masa ingredients and mix until dough is formed.

Assembly
1. Take softened corn husk and lay on flat surface.
2. Using spatula, spread 2 tablespoons dough into thin layer that covers the husk--except at narrow tip.
3. Add a heaping tablespoon of filling in a vertical line down the center of dough.
4. Holding the husk, fold sides to center and fold the bottom tip of the husk inward--making a package sealed on three sides.
5. After all tamales are folded, stand them upright on steaming basket and steam in large pot for an hour, or until masa is firm.

Makes 40

INGREDIENTS:
1 cup unbleached all-purpose flour
1 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. baking powder, preferably nonaluminum
4 Tbsp. cold unsalted butter, cut into 1/2-inch bits
3 Tbsp. regular or reduced-fat sour cream

To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.

Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.

To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.

Roll out the dough.

The dough can be refrigerated, well wrapped in plastic wrap, for up to 3 days or frozen for up to 1 month. (I like to make a double or triple recipe and freeze part of the dough.) Defrost in the refrigerator for several hours before using.

Per serving: calories 126, fat 5g, sodium 84mg, carbohydrates 11g, protein 1g, fiber 1g

INGREDIENTS:
4 acorn squash
1/3 cup extra virgin olive oil
1 tsp. sea salt
1/2 cup brown sugar
1 cup walnuts, chopped
1 tsp. ground cinnamon

Preheat oven to 325 degrees. Cut acorn squash in half, between the two stem ends. Then scoop out the seeds and discard. Oil a roasting pan or cookie sheet, then sprinkle sea salt to coat the pan. Next place squash on the pan, insides facing down. Place pan in oven and bake for 30 minutes or until fork tender. Remove from oven and turn squash over on roasting pan. Sprinkle brown sugar, cinnamon and chopped walnuts over the squash evenly. Place back in the oven and bake for 10 minutes. Remove and serve.

Serves 8

Per Serving : 295 calories; 18g fat (51.2% calories from fat); 6g protein; 33g carbohydrate; 4g dietary fiber; 862 mg potassium; 245mg sodium.

INGREDIENTS:
1 TBSP ground ginger
1/2 tsp ground pepper
1/2 tsp ground allspice
1/2 tsp salt
2 1/2 cups all-purpose flour
2 tsp baking soda
3/4 cup butter, room temperature
1/2 cup packed Florida Crystals® Organic Light Brown Sugar
6 TBSP molasses
1 egg
1/2 cup Florida Crystals® Organic Sugar

Mix spices, salt, flour and baking soda in a medium bowl. In a separate bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Slowly add flour mixture to butter mixture until just combined. Turn out onto plastic wrap, wrap and freeze for 20 minutes. Line baking
sheets with parchment paper and spray lightly with non-stick spray. Scoop dough by the teaspoonfuls and roll in organic granulated sugar. Place on baking sheets. Flatten with fork. Bake 350 degrees for 12-15 minutes or until brown, rotating parchment sheets after 7 minutes. Cool.

Makes about 50 cookies.

INGREDIENTS:
1 1/2 pounds pumpkin flesh
1 onion
2 stalks celery
2 peeled carrots
2 Tbsp. vegetable oil
1/2 tsp. ground ginger (to taste)
1/4 to 1/2 tsp. cumin (to taste)
8 cups chicken broth
salt and pepper (to taste)

Dice the pumpkin flesh, onion, celery, and carrots. In a large saucepan, heat the vegetable oil over a medium-high heat. When the oil is hot, add the onions. Cook until the onions are transparent. Add the pumpkin, celery, and carrots. Cook for 10 minutes, stirring occasionally. Add the ginger and cumin to the pot and mix well. Cook until all of the vegetables are tender. Add the chicken stock. Cover the pot, reduce heat to low and simmer for 45 minutes, or until vegetables are tender. At this point, the soup may be pureed in a blender to make a smooth soup, or left chunky. Adjust the salt and pepper to taste and eat!

Serves 8 to 10

INGREDIENTS:
1 1/2 cups organic sugar
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground clove
1/2 tsp. ground Jamaican Allspice
1 29oz. can of organic pumpkin puree
4 eggs
2 12 oz. cans of evaporated milk
2 9 inch pie pastry

Mix in the first five ingredients in a bowl. In large bowl, beat eggs and stir in pumpkin. Add in the spices in to pumpkin mixture. Slowly add in the evaporated milk. Mix well. Pour pumpkin into the 9 inch pie dishes. Preheat oven 425° for 15 minutes. Reduce oven temperature to 350°. Bake pies for 45-50 minutes or until center looks firm. (Test with a knife. If it is comes out clean the pies are done)